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Processing Steps

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Processing Steps for all Categories

Description Related Data
Ante-mortem Examination guidelines
Ante-mortem Examination guidelines
Dressing procedures and Preparation of edible parts
Microbial controls
Poultry offline and online reprocessing and reconditioning procedures
Poultry offline and online reprocessing and reconditioning procedures
Post-mortem evaluation procedures
Poultry and rabbit meat refrigeration, chilling, and freezing procedures
Control recommendations for the inactivation of Trichinella spiralis in pork products
Salmonella control options in frozen raw breaded chicken products
Guidance Document on Ready-to-Eat Smoked Fish and Multi-Ingredient Products Containing Smoked Fish
Preventive control recommendations for manufacturing cooked ready-to-eat meat products
Preventive control recommendations on the use of nitrites in the curing of meat products
Preventive control recommendations on the use of nitrites in the curing of meat products
Health Canada's Guidance for the Food Industry on Reducing Sodium in Processed Foods
HPP treatment of no more than 87 000 psi (600 MPa) for no more than 27 minutes can be applied to a food without negatively impacting nutritional quality or chemical safety (see Health Canada position - High Pressure Processing (HPP) is no longer a novel process)
Only certain foods may be irradiated and sold in Canada. Refer to Irradiated Foods.
Health Canada's Guidance on Safe Cooking and Handling Labelling for Raw Ground Meat and Raw Ground Poultry
Guidance on Mandatory Labelling for Mechanically Tenderized Beef
Health Canada's Guidance on Mitigating the Health Risk Associated with Clostridium botulinum in Plant and Mushroom Products Stored in Oil; Health Canada's Guidance concerning the Packaging of Fresh Mushrooms
Commercial sterilization of low-acid food in hermetically sealed containers: retort systems
Health Canada Guidance for Industry: Sample Collection and Testing for Sprouts and Spent Irrigation Water


Date modified:
2019-01-15